Tuscan Bread Soup

Ingredients

1 baguette	sourdough bread, about 1/2-pound, preferable day old, cut into 1 inch cubes
3 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Napa Oil and Vinegar Bottles, Set of 2 Price: $13.46 Emile Henry Oil Cruet, 14 ounce Price: $37.99
1 teaspoon	garlic powder
1-1/2 teaspoons	kosher salt salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More
1 large	onion, chopped
2 celery	stalks, chopped
2 leeks	rinsed well and chopped
2 cloves	garlic, thinly sliced
2 teaspoons	dried thyme leaves
1/2 teaspoon	ground black pepper Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $35.96 MIU Stainless-Steel & Acrylic Mill Price: $11.66 PepperMate Mills Price: $39.99 View More
1/8 teaspoon	cayenne, or to taste
6 cups	vegetable stock
28 ounce	can whole tomatoes, drained and diced
1 bunch	basil stems, tied together with butcher's twine
1/2 cup	shaved Parmesan cheese
1/2 cup	fresh parsley, chopped

Cooking Instructions

Preheat the oven to 300 F. In a large bowl, combine bread cubes, 1 tablespoon of the olive oil, garlic powder, and 1/2 teaspoon salt and toss to coat bread. Spread the bread cubes out on a baking sheet, place in the oven, and bake for 40 minutes, until crisp all the way trough. Remove from the oven and set aside.

In a large stockpot, heat remaining 2 tablespoons of oil over medium heat. Add the onion, celery, leeks, and garlic cloves and sweat for 4 minutes, until tender. Add the thyme, remaining 2 teaspoons of salt, pepper, and cayenne and stir to coat vegetables. Add the stock, tomatoes , and basil stems, and stir in the toasted bread cubes. Let stand for 5 minutes.

To serve, ladle the soup into bowls and garnish with the shaved Parmesan and chopped parsley.